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Spinach mushroom and ricotta stuffed zucchini on a plate
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Spinach Mushroom and Ricotta Stuffed Zucchini

A delightful dish that combines fresh zucchini with a creamy, savory filling of mushrooms, spinach, and ricotta, perfect for a comforting weeknight dinner or a crowd-pleasing gathering.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: easy recipe, Family Meal, Healthy Dinner, Stuffed Zucchini, Vegetable Recipe
Servings: 4 servings
Calories: 250kcal

Ingredients

Main Ingredients

  • 2 medium zucchinis Tender and juicy, forming the perfect edible bowls for the stuffing.
  • 1 cup mushrooms, finely diced Earthy and flavorful, sautéed mushrooms add depth to the dish.
  • 1 tablespoon olive oil Enhances the overall flavor.
  • 2 cloves garlic, minced Infuses the filling with delightful fragrance.
  • 1/2 cup shredded mozzarella Melts beautifully, creating a gooey and golden top.
  • 1 Salt and pepper, to taste Essential seasonings that elevate the flavors.
  • 1 cup ricotta cheese Forms the base of the stuffing.
  • 1/4 cup grated Parmesan cheese Adds a nutty flavor and a touch of richness.
  • 1/2 teaspoon Italian seasoning (optional) Brings an aromatic hint to the filling.
  • 1 cup chopped fresh spinach Packed with nutrients, brings color and texture.

Instructions

Preparation

  • Preheat your oven to 375°F (190°C).
  • Slice zucchinis in half lengthwise and scoop out the centers to create boats. Arrange the zucchini halves cut side up on a greased baking sheet.

Cooking

  • Heat olive oil in a pan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  • Add the finely diced mushrooms and cook for 5–7 minutes until they soften. Then, add chopped spinach, cooking for an additional 2–3 minutes. Season with salt, pepper, and Italian seasoning (if using). Remove from heat.
  • In a mixing bowl, combine the sautéed veggies with ricotta, mozzarella, and Parmesan cheese. Mix until the filling is smooth and well blended.
  • Fill each zucchini boat generously with the creamy mixture and press down lightly to pack them. Top each boat with additional mozzarella.
  • Bake for 25–30 minutes until the zucchinis are tender and the cheese is melted and bubbling.
  • Allow the zucchini to cool for about 5 minutes before serving warm.

Notes

For extra flavor, add a dash of red pepper flakes. Substitute ricotta with cottage cheese for a lighter option or add cooked ground turkey. Leftovers can be stored in an airtight container for up to 3 days.